clean eating recipes, kid friendly recipes, Meal Prep, paleo recipes, Uncategorized

Almond flour blueberry muffins

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Makes 12 muffins

Ingredients:

  • 2 Cups Almond Flour
  • 2 Eggs
  • 2 Egg Whites (*To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs)
  • 1/4 Cup Agave (Maple Syrup or Stevia)
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar
  • Dash of Salt
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil (or Other Healthy Oil)
  • 1 Cup Blueberries
  • 1/2 teaspoon of cinnamon

Directions:

  1. Pre-heat oven to 350 F.
  2. Place all ingredients excluding blueberries into your food processor and blend until smooth.
  3. Once completely mixed fold in blueberries.
  4. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
  5. Evenly scoop batter into muffin tin.
  6. Bake for 22-25 minutes.
  7. Remove from oven and place on cooling rack.

Original recipe from damyhealth.com

#coachlife, clean eating recipes

Protein Packed Muffins

blueberry oat muffins
I have had so much fun with these muffins! Ellie and I are both starving when we wake up so this is an easy protein packed breakfast or snack for on the go! In the picture above I mixed 1 cup of blueberries into the batter and topped with chopped almonds! SO GOOD! Get creative with your toppings!
Ingredients
  • 3 cups rolled oats (gluten-free if necessary)
  • 1.5 scoops protein powder (I use vanilla shakeology)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain 0% greek yogurt
  • 2 T coconut oil, melted
  • 1/4 cup honey
  • 1 cup unsweetened almond milk
  • toppings: crushed walnuts, frozen blueberries chopped almonds, almond butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.
  3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
  4. Add wet ingredients to dry and stir to combine.
  5. Grease a muffin pan very well with coconut oil.
  6. Divide batter evenly among muffin tin.
  7. Stir in toppings of choice into each one.
  8. Bake for 15-20 minutes (mine took 18 minutes).
  9. Let cool for 20 minutes before removing to cool completely. Don’t skip this!! 
  10. Store in an airtight container on the counter for up to 5 days.
  11. *These freeze well. I take two out in the morning and microwave it for 20-30 seconds.

Modifications made to recipe from http://www.thehealthymaven.com/2015/02/customizable-protein-packed-oatmeal-cups.html#_a5y_p=3355477